Directions:
In a large saucepan, heat the chickpeas (in their liquid) until warm. Drain chickpeas, reserving liquid. Place chickpeas, tahini, chiles, garlic, garlic powder, cumin, olive oil, lemon juice, and salt into a blender or food processor. Blend on high until smooth, adding a few tablespoons of the reserved liquid to achieve a smooth texture. Sample and add more garlic, chiles, lemon or salt according to taste. Refrigerate overnight for best flavor.

My thoughts:

I had never made hummus with chipotle peppers before but I've been thinking about it for weeks and decided to just go for it. It is really spicy and there is a undercurrent of smoke that is a tempting variation on the standard hummus. I liked in on pita or with tortilla chips the most but it is also great as a dip with cut up vegetables. It is also easy to up or reduce the heat, just adjust the amount of peppers you use.

I made spicy hummus using 2 habaneros awhile back (they grew rampantly on in my potted plant on our balcony!)...it was a lot of heat but the nice kind of hits in the back of your mouth and warms you. Still, too spicy for me but next time I would def make it with 1 habanero. Interested to try this with chipotles - thanks!

Yum! Reminds me of a tasty rendition with black beans instead of chickpeas that I've tried making. The chipotle would be a great addition to that version also. Not for the purists...but I think it's very good to spice up the hummus!